2 teaspoons ground black pepper (used freshly ground black pepper)
2 teaspoons dry mustard
3/4 cup club soda
4 small russet potatoes, peeled and cut into 8 wedges each (about 1 1/2 pounds)
Flaked sea salt
Pour the canola oil into a large cast-iron Dutch oven until it’s filled halfway with the oil. Heat the Dutch oven over medium heat until the oil registers 350 degrees on a deep-fry thermometer.
Mix the following ingredients together in a large mixing bowl: flour, seasoned salt, paprika, pepper and mustard. Whisk the club soda into the flour mixture until the batter looks smooth. Dip the potatoes completely into the batter, letting any excess batter drip off.
Carefully drop the battered potato wedges into the oil (not all at once though, I’d recommend 8 or so at a time) and let them cook for 7 minutes or until they look golden brown, flipping the potatoes over now and then. (Make sure to try and keep the temperature at 350 degrees even while the potatoes are frying.) Use a slotted spatula (I used a spider (the cooking utensil, not the arachnid) to take the potatoes out of the oil and place them on a paper towel-lined plate to drain. Sprinkle the sea salt over the potato wedges and eat as soon as possible.
Oh my god, these were so f*cking delicious ! If you ate them right after there done cooking, you got a crunch that could rival fried fish or fried chicken ! If you waited too long to eat this, you wouldn’t get the crispy crunch but you’d still get a nice tender potato and the batter never gets soggy !
This recipe came from “Southern Cast Iron” magazine.
I wasn’t paid in any form to promote “Southern Cast Iron” magazine.
1 (12-ounce) package extra-firm tofu, cut into 1/2-inch cubes and pressed to drain water
3 cups baby carrots, halved lengthwise
2 cups peeled red or Yukon potatoes, chopped into bite-size pieces
2 medium yellow onion, diced
3 teaspoons minced garlic (6 cloves)
1 (1-inch) piece fresh ginger, peeled and minced
1 3/4 cups water
1 cup canned unsweetened coconut milk
1 1/2 tablespoons red curry paste
1 vegetable bouillon cube
1/2 teaspoon salt
Cooked rice, for serving
Fresh cilantro, for garnish
Pour the oil into a large skillet, setting the skillet over medium-high heat. Once the oil’s hot, carefully add the tofu in and let it cook for 5 minutes or until the edges look crisp, turning occasionally during that time.
Take a 4-quart slow cooker out and add the following ingredients to it, stirring to make sure everything’s mixed together: tofu, baby carrots, potatoes, onions, garlic, ginger, water, coconut milk, red curry paste, bouillon cube and salt.
Put the lid on your slow cooker and either cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Serve the curry over rice and garnish with cilantro.
We love curry but this was disappointing. The vegetables looked drained of color and even though there were multiple big flavors that went into this, the finished dish just didn’t have a lot of flavor. The one upside to this was that this was a cheap dish to make ! If you just need something to help make your money stretch a little more and don’t care much about flavor than this is perfect for you !
We got this recipe from “The Super Easy Vegan Slow Cooker Cookbook”.
We weren’t paid in any form to mention “The Super Easy Vegan Slow Cooker Cookbook”.
2 ½ cups vegetable broth (we used Swanson’s organic vegetable broth)
2 Tbsp. reduced-sodium soy sauce or tamari (we used reduced-sodium soy sauce)
2 Tbsp. pure maple syrup
2 Tbsp. tomato paste
¾ lb. Yukon gold potatoes, cut into ¾-inch pieces (2 ½ cups)
1 large carrot, sliced diagonally ¼-inch thick (we used 2 medium)
4 cups large (1 x 2-inch) cauliflower florets (we cut them into bite-size pieces)
1 (15-oz.) can chickpeas, rinsed & drained
1 cup (from a 13.5-oz. can) coconut milk (we used regular, not lite coconut milk)
¼ cup chopped fresh cilantro, plus more for garnish
½ cup frozen peas (we used ¾ cup)
Salt to taste
Cooked basmati rice (we used brown basmati rice), for serving
Sriracha, for serving (optional)
Take a heavy 4-quart pot out and pour the coconut oil in, setting the heat to medium. Once the oil’s melted and hot, add in the onion and stir frequently for 5 to 7 minutes or until the onion’s lightly browned. Toss in the ginger and garlic, stirring constantly for 30 seconds or until they’re fragrant. Now add in the following ingredients, stirring to combine: curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste*.
Add the potatoes and carrots to the pot, putting a lid on afterwards and just waiting for it to come to a boil. Once boiling, turn the heat down so it’s just at a simmer and cook for 10 minutes or until the potatoes are tender. Mix in the cauliflower, chickpeas, coconut milk and the ¼ cup cilantro. Once the curry is at a simmer again, leave the lid slightly ajar and cook for 5 to 7 minutes or until the cauliflower is tender. Gently stir in the peas and cook for another minute, just to get the peas heated through. Take the pot off the heat and season with salt to taste. Serve the curry with the rice, adding cilantro to garnish on individual portions and serving with sriracha if the curry isn’t spicy enough for you.
Serves 6 (1 2/3 cup per serving).
*The tomato paste may not break down completely when you mix everything together but it will as it gets heated through.
We like the level of heat this has on its own but that heat will get cut down a little by the rice once they’re eaten together. This was a very filling dish thanks to the combination of chickpeas, potatoes and the “meatiness” of the cauliflower as well. Hope you’ll like it as much as we did !
4 tablespoons grapeseed or other neutral oil, divided (we used grapeseed oil)
1 ½ teaspoons ground coriander
1 teaspoon ground cardamon
1 teaspoon sweet paprika (we used smoked paprika)
½ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg
1/8 teaspoon cayenne pepper (we used ¼ teaspoon)
Kosher salt and ground black pepper (we used kosher salt and freshly ground black pepper)
1 teaspoon cumin seeds
12 ounces russet potatoes (about 2 medium potatoes), peeled and cut into ½-inch cubes
1 tablespoon finely grated fresh ginger
3 medium garlic cloves, finely grated
1 tablespoon tomato paste (we used Hunt’s tomato paste)
1 ½ cups water
Two (15 ½-ounces each) can chickpeas, drained (we used Bush’s chickpeas)
1 tablespoon lime juice, plus lime wedges to serve
¼ cup coarsely chopped fresh cilantro, plus more to garnish
Chopped fresh tomato, thinly sliced serrano chiles, whole-milk Greek yogurt, and flatbread (such as roti or naan) (we used garlic naan) to serve (optional)
Grate the onion on the large holes of a cheese grater, placing the grated onion in a mesh strainer where it can drain. Take a small bowl out and add the following ingredients to it, stirring to combine: 1 tablespoon grapeseed oil, coriander, cardamon, paprika, cinnamon, cloves, nutmeg, cayenne, 1 ¼ teaspoon salt, and ½ teaspoon of black pepper.
Take a 12-inch skillet* out and pour the remaining oil into it, setting the heat to medium-high. Once the oil’s hot, add the cumin seeds in, shaking the skillet for 30 to 60 seconds or until the seeds smell fragrant. Add the grated onion into the skillet, stirring constantly for 1 to 3 minutes or until any moisture from the onion has evaporated.
Add the potatoes to the skillet, turning the heat down to medium afterwards. Continue stirring constantly for 6 to 8 minutes or until the onion begins to brown and a “fond**” forms on the bottom of the bottom of the pan. Add the following ingredients into the skillet, stirring for another minute afterwards: ginger, garlic, and tomato paste.
Move all the food from the center off to the sides, placing the spice paste from step 1 into the center, mashing the paste while stirring it around in the center for roughly 15 seconds or until you can smell the spice paste. Mix the paste in with the vegetables now. Pour the water into the skillet, bringing it up to a boil afterwards. Once boiling, scrape up any browned bits from the bottom of the skillet, adding the chickpeas in afterwards. Once the mixture is boiling again, put a lid on the skillet, turning the heat down to low afterwards. Let the potato-chickpea mixture cook for 13 to 15 minutes or until the potatoes are tender and the oil starts separating around the edges of the skillet.
Take the skillet off the heat and mix in the tablespoon of lime juice and ¼ cup of chopped cilantro. Serve individual portions with lime wedges, chopped tomato, chiles, yogurt and flatbread if you want.
*They said to not use a nonstick skillet when making this dish so we used our 12-inch cast-iron skillet.
**We had no clue what “fond” meant and had to look it up. Turns out, it’s just another term for all the browned bits that form on the bottom of your skillet while cooking !
***They say it’s supposed to serve 4 but if you decide you don’t want to serve this with the flatbread, plan on it only serving two.
Oh this was so delicious ! We knew it was going to taste great simply based off the wonderful smells produced while cooking, especially when we were mashing the spice paste ! Even without the additional optional toppings, this tasted great with the naan bread. That increase in cayenne gave the dish a nice pleasant heat that didn’t overwhelm the other flavors (although a few serrano slices could give you a nice little burst of heat). You can still taste some of the lime juice and cilantro in the background of each bite. We hope you enjoy this filling scrumptious dish as much as we did !
We got this recipe from Milk Street.
We weren’t paid in any form to promote Hunt’s, Bush’s or Milk Street.
1 (14-oz.) can coconut milk (we used a regular can of ThaiKitchen coconut milk)
Chopped fresh cilantro for garnish
Preheat your oven to 450 degrees.
Take a small bowl out and mix the coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne together in it. Place the cauliflower in a large mixing bowl, pouring one tablespoon of oil over the cauliflower afterwards, tossing to coat. Add one tablespoon of the spice mixture in with the cauliflower, tossing to coat again. Line a rimmed baking sheet with aluminum foil, spreading the cauliflower out in a single layer over the lined baking sheet afterwards. Place the sheet in the oven for 15 to 20 minutes or until the cauliflower looks browned around the edges.
While the cauliflower’s roasting, take a large pot out and pour the remaining oil into it, setting the heat to medium-high afterwards. Once the oil’s hot, toss in the carrot and onion, stirring frequently for 3 to 4 minutes or until they start to brown. Turn the heat down to medium and continue to stir frequently for an additional 3 to 4 minutes or until the onion has softened. Add in the ginger, chile, garlic and remaining spice mixture, stirring constantly for one minute.
Pour the tomato sauce into the pot, scraping up any browned bits and then letting it simmer for an additional minute afterwards. Add in the broth, potatoes, sweet potatoes, lime zest and lime juice, stirring to combine. Put the lid on the pot and bring the dish up to a boil, turning the heat up to high if necessary. Once boiling, turn the heat down so the soup is at a gentle simmer and let it cook (only partially covered now) for 35 to 40 minutes or until the vegetables are tender, stirring now and then during that time.
Add the coconut milk and roasted cauliflower to the soup, stirring to combine. Return the dish to a simmer just long enough for everything to get heated through. You can garnish your individual portion with cilantro and chiles if you’d like.
Serves 8 (about 1 ½ cups per serving)
This soup is a brand new favorite of ours ! The spice mixture was so fantastic on the cauliflower that we’re going to make another batch of the spice mix just to see how good it tastes on other roasted vegetables, possibly creating new delicious side dishes ! The heat in this soup gets balanced so well with the other ingredients. There’s some acidity from the tomato sauce and lime but it’s more of a background flavor. All the flavors are just so well balanced. The coconut milk and tomato sauce gave the soup a silky texture. The potatoes and cauliflower give a hearty feel to the soup that will leave you feeling full. This is a great meal to have during cold weather but it tastes so good that you might find yourself fixing it during the summer as well !
Recipe source unknown.
We weren’t paid in any form to promote Colavita, Hunt’s, Swanson’s, or ThaiKitchen.
3 lb. small russets potatoes, thinly sliced (about ¼-inch thick) (it’s hard to find “small” russet potatoes but we tried to get them as small as we could)
6 thick-cut bacon slices, cooked crisp and crumbled (we used hickory thick-cut bacon)
¾ cup sour cream
½ cup mayonnaise
1 Tbsp. chopped fresh flat-leaf parsley
1 Tbsp. finely chopped fresh chives
1 Tbsp. white vinegar
1 ½ tsp. table salt
1 tsp. granulated sugar
¼ tsp. garlic powder
1/8 tsp. white pepper
1 scallion, finely chopped
Add the potato slices to a Dutch oven, pouring in enough cold water to cover the slices afterwards. Set the heat to medium-high and wait for the water to come to a boil. Once boiling, turn the heat down to medium-low and simmer for 15 minutes or until the potato slices are tender. Drain the water and add the potatoes to a large mixing bowl, letting them cool down. Add the crumbled bacon to the bowl, mixing it gently with the potatoes (to try and avoid breaking up the potato slices).
In a small mixing bowl, whisk together the remaining ten ingredients until combined. Pour the sour cream mixture over the potato slices, stirring gently until the bacon and potato slices are completely coated.
This is our new favorite potato salad ! The dressing is delicious enough on its own that you’ll be trying to find other reasons to use it. Combine it with the bacon and potato slices though and you almost feel like you’re eating a loaded baked potato ! The crumbled bacon is a nice contrast against the tender potato and the bacon also brings a delicious smoky flavor to the dish. The potato salad was a little salty in a few bites but that’ll be easy enough to fix by reducing the salt to 1 ¼ or just 1 teaspoon of salt next time we fix this !
We got this recipe from Southern Living magazine.
We weren’t paid in any form to promote Southern Living.
3 lbs. red potatoes, cut into 1-inch cubes (since they never said if they wanted the skin left on or not, we decided to leave the skin on)
½ cup olive oil (we used extra-virgin olive oil)
3 Tbsp. lemon juice
2 Tbsp. minced fresh basil
2 Tbsp. minced fresh parsley
1 Tbsp. red wine vinegar
1 tsp. grated lemon peel
¾ tsp. salt
½ tsp. pepper (we used freshly ground black pepper)
1 small onion, finely chopped (we used a yellow onion)
Place the potatoes in a large saucepan and fill it up with enough water to cover the potatoes. Turn the heat up high enough for boiling to occur. Once boiling, turn the heat down so it’s at a simmer and put the lid on, cooking the potatoes for 10-15 minutes or until tender. While the potatoes are cooking, take a small bowl out and whisk together the oil, lemon juice, basil, parsley, vinegar, lemon peel, salt and pepper.
Drain the potatoes and place them in a large mixing bowl, adding in the onion afterwards. Drizzle the vinaigrette over the potatoes, tossing them afterwards to make sure they’re fully coated. Serve warm or stick them in the fridge to get chilled before eating.
This is a really nice bright potato salad thanks to the lemon and vinegar. You can also really taste the herbs in this and it all works great together. The potatoes are nice and tender so it’s great having a crunch from the onions.